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Jumbo Lemon Easter Cookies

Jumbo Lemon Easter Cookies are so soft and tangy, the lemon buttercream on top is especially delightful! The light pastel-colored frosting makes this lemon cookie perfect for this Spring holiday.
Prep Time15 mins
Cook Time15 mins
dough chilling30 mins
Course: Cookies
Cuisine: American
Keyword: Jumbo Lemon Easter Cookies
Servings: 6 cookies
Calories: 893kcal


  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 TBSP lemon juice
  • 1 TBSP lemon zest
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder


  • 1 stick butter softened
  • 4-5 cups powdered sugar
  • 1 TBSP lemon juice
  • 1 tsp vanilla
  • Easter sprinkles
  • Pastel food coloring


  • In a large bowl cream together the butter and both sugars with an electric mixer until fluffy. Beat in the egg, vanilla, lemon juice and lemon zest.
  • Add in the flour, baking powder and salt. Mix until just combined. The dough will be very crumbly.
  • Divide the dough into 6 equal portions. Form each portion into a ball, pressing just until the dough comes together. Refrigerate for at least 30 minutes.


  • Meanwhile preheat the oven to 350 degrees.
  • Once the dough has chilled, place them in the oven and bake the cookies for15-18 minutes. The edges should look golden brown when finished.
  • Cool 5 minutes and then transfer to a rack to cool completely.

Prepare Frosting

  • To make the lemon buttercream, use a hand mixer or stand mixer whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add in about 1 TBSP lemon juice and the vanilla extract.
  • Divide the buttercream into 3-4 bowls and color each one with pastel food coloring.

Assemble Frosting Bag

  • Unroll a large piece of plastic wrap. (About 18" long) Spread each color of frosting in a line down the plastic wrap, leaving 3-4" on each end. You'll end up with 3-4 horizontal lines of frosting. It's OK if they touch, just don't put them one on top of the other.
  • Grasp the top and bottom of the horizontal edges of plastic wrap and roll them to close. Frosting will be rolled together now and that's ok! Twist both edge pieces of plastic wrap together, so that you create a tootsie-roll like package of frosting.
  • Insert the roll of frosting down into your piping bag. Pull it all the way down so that one end of your frosting roll meets the bottom, at the piping tip, and the other end extends out the back of the piping bag.
  • Snip the plastic wrap off the roll where it meets the frosting tip. Press the frosting down into the tip and pipe frosting on cookies. Top with Easter colored sprinkles. Serve & enjoy!

How to Decorate Cookies Without a Piping Bag

  • Using the plastic wrap trick helps to cut down on the frosting mess and keep the frosting within the piping bag, but if you don't have a piping bag handy, you can also simply use a gallon-sized Ziploc bag. Just snip one bottom corner of the bag and it will work just fine. Alternatively, you can also just spread the frosting onto the cookies using a butter knife as well.


Instead of making Jumbo cookies, you can divide the dough into 12 or 18 portions for more "normal" sized cookies. Whatever size you make them, these lemon cookie are perfect for this Easter holiday.


Serving: 1g | Calories: 893kcal | Carbohydrates: 149g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 338mg | Potassium: 145mg | Fiber: 1g | Sugar: 115g | Vitamin A: 984IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg